ok so i need to make some kind of mexican food for my spanish class
but here is the problem it has to be 100% veg. that means no eggs no meat and ho fish!!!
got any ideas on what i could make?
and is there a way of making churros with out eggs? cuz that was my original idea but all recipies that i found had eggs in them, CANT HAVE THAT NOW CAN WE.
but if u have any 100% veg. recipies please let me know.
thanks in advance
Gazpacho
Gazpacho is a cold, raw soup that is full of flavor.
Yield 8 servings
Time 20 minutes + several hours to chill
Tools large, covered bowl
blender (optional)
Ingredients 4 c tomato juice or diced tomatoes
2 c diced tomatoes
1 peeled, seeded, diced cucumber
½ c chopped red onion
½ c chopped celery
½ c chopped bell pepper
2 chopped scallions
2 cloves minced garlic
¼ chopped fresh parsley
2 T wine vinegar
2 T lemon and/or lime juice
2 T olive oil
salt, pepper
Directions Combine all of the ingredients in a large bowl.
Purée some or all of the soup (optional).
Chill for several hours.
Or….
Vegetarian Paella
A Spanish dish traditionally made with meat and shellfish. This flexible veggie version is simpler, but no less delicious.
Yield 6 servings
Time 30 minutes
Tools large saucepan with lid
wooden spoon
small bowl
Ingredients 2 T olive oil
3-4 cloves garlic, minced
1 bell pepper, sliced or diced
1 medium onion, diced
1 t paprika
½ t pepper
¼ t crushed saffron
2 c white rice, uncooked and rinsed
3 c boiling water
2 ripe tomatoes, seeded and diced
1 c peas
1 c corn
Directions Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Transfer to bowl and set aside.
Heat 1 T olive oil over medium heat. Sauté remaining garlic, onion, and carrot for 2 minutes. Add spices and stir well.
Mix in the rice, then pour in water.
Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.
Serve hot.
Notes This is a very flexible recipe. You can leave out pretty much anything except the rice and saffron (ok, you could even leave out the saffron, but the flavor would be sorely lacking), and you can add just about anything – tofu, tempeh, or artichoke hearts, just to give you a few ideas.
February 24th, 2010 at 2:54 am
Ummm…Spanish food is not Mexican food. For veggie Mexican meals there are plenty of bean based recipes out there. Google black beans & Mexican and you should get some hits.
References :
February 24th, 2010 at 3:19 am
Gazpacho
Gazpacho is a cold, raw soup that is full of flavor.
Yield 8 servings
Time 20 minutes + several hours to chill
Tools large, covered bowl
blender (optional)
Ingredients 4 c tomato juice or diced tomatoes
2 c diced tomatoes
1 peeled, seeded, diced cucumber
½ c chopped red onion
½ c chopped celery
½ c chopped bell pepper
2 chopped scallions
2 cloves minced garlic
¼ chopped fresh parsley
2 T wine vinegar
2 T lemon and/or lime juice
2 T olive oil
salt, pepper
Directions Combine all of the ingredients in a large bowl.
Purée some or all of the soup (optional).
Chill for several hours.
Or….
Vegetarian Paella
A Spanish dish traditionally made with meat and shellfish. This flexible veggie version is simpler, but no less delicious.
Yield 6 servings
Time 30 minutes
Tools large saucepan with lid
wooden spoon
small bowl
Ingredients 2 T olive oil
3-4 cloves garlic, minced
1 bell pepper, sliced or diced
1 medium onion, diced
1 t paprika
½ t pepper
¼ t crushed saffron
2 c white rice, uncooked and rinsed
3 c boiling water
2 ripe tomatoes, seeded and diced
1 c peas
1 c corn
Directions Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Transfer to bowl and set aside.
Heat 1 T olive oil over medium heat. Sauté remaining garlic, onion, and carrot for 2 minutes. Add spices and stir well.
Mix in the rice, then pour in water.
Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.
Serve hot.
Notes This is a very flexible recipe. You can leave out pretty much anything except the rice and saffron (ok, you could even leave out the saffron, but the flavor would be sorely lacking), and you can add just about anything – tofu, tempeh, or artichoke hearts, just to give you a few ideas.
References :